This book is a dietary therapy book about gout. The author is the director of the nutrition department. The book is mainly aimed at patients with hyperuricemia and gout, as well as healthy people with a family history of gout. It focuses on uric acid prevention and control in family members, and introduces practical dietary knowledge for hyperuricemia prevention and control. The book includes how to choose ingredients that are good for the body, how to eat three meals a day, the characteristics of dietary structure in different regions, and how to reduce the deep-seated damage of uric acid to the body through a balanced diet, helping readers to control uric acid and prevent gout.
本书是一本关于痛风的食疗书。作者是营养科主任。全书主要针对高尿酸血症和痛风患者以及有痛风家族史的健康人群就以家庭成员尿酸防控为主，介绍高尿酸防控的干货食养知识。全书包括怎样选择对身体有益的食材，三餐怎样吃，不同地区饮食结构特点，以及如何通过均衡饮食降低尿酸对身体的深层次伤害，帮助广大读者做到控尿酸、防痛风。
本书是一本关于痛风的食疗书。作者是营养科主任。全书主要针对高尿酸血症和痛风患者以及有痛风家族史的健康人群就以家庭成员尿酸防控为主，介绍高尿酸防控的干货食养知识。全书包括怎样选择对身体有益的食材，三餐怎样吃，不同地区饮食结构特点，以及如何通过均衡饮食降低尿酸对身体的深层次伤害，帮助广大读者做到控尿酸、防痛风。
